Recipes | Latest Recipes from Soups & Stews
You won’t believe how richly satisfying a bowl of this broth can be and how easy it is to make. Miso is a fermented paste made from soybeans. It’s very nutritious and a staple of Japanese and vegetarian cooking. If you can boil water, you can make this broth.
A pot full of simmering chicken broth is the essence of home cooking: true flavour brimming with hearty goodness, ready to launch a thousand other dishes. Try making a batch, dividing it into easily used amounts and keeping them in your freezer, ready for whatever idea comes along. You can use any chicken, but a stewing hen will have the most flavour.
This soup is like culinary alchemy: creating gold from virtually nothing. It’s amazing how much flavour you can coax out of an onion with patience. Taking the time to slowly brown an onion is one of the most satisfying things you can do in the kitchen. It’s the key to the rich, deep flavour in a bowl of true onion soup.
Braising is my favourite cooking method. I just love the way it can transform an inexpensive, tough cut of beef into a tasty tender stew. Toss in the earthy flavours of root vegetables and aromatic red wine, and you are well on your way to a rich flavour base. But the real secret to a truly memorable beef stew is patiently browning the meat.
Who says vegetarian food has no flavour? My family enjoys vegetarian style meals several times a week and we love the rich healthy flavours. This soup features complementary legumes - the peas and lentils - and grains - the corn and rice. Together they form a complete vegetarian protein. You may use water but a quick vegetable stock will add much more flavour.
I love the way stewing transforms inexpensive, tough cuts of beef into tasty, tender stew. The earthy flavours of root vegetables combine with the full body of beef stock and aromatic red wine to form a rich flavour base. The only thing better than a bowlful of hearty stew is the same bowl with a biscuit topping!
Ease of Preparation: Moderate
The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.
A good fish stew has three basic parts: the flavour base, the broth and the fish. Each is easy to master. This particular version highlights many of the bright flavours of the Mediterranean. Some would call it a bouillabaisse but I don’t because that makes it sound intimidating, fancy and difficult. It also inspires too many conversations about authenticity. Remember its just fish stew!